微波消解-分光光度法测定面制食品中的铝

Determination of aluminium in flour food with microwave digestion-spectrophotometry

目的建立适用于面制食品中铝含量的分光光度检测方法。方法通过对微波消解体系的选择,消解温度和消解时间的优化,共存离子干扰试验以及与ICP-MS方法的比较,确定最佳样品预处理条件,用分光光度法测定面制食品中铝的含量。结果铝浓度在0.01 mg/L^0.50 mg/L浓度内呈现良好的线性关系,相关系数(r)=0.999 8。当称样量为0.5 g,定容体积为5 ml时,方法检出限(LOD)为1.0 mg/kg,定量限(LOQ)为3.0 mg/kg。所建方法与ICP-MS方法差异无统计学意义(P>0.05)。结论实验方法用于面制食品中铝含量的测定,方法快速简便、结果准确可靠。

Objective To establish a spectrophotometry method for the detection of aluminium in flour food.Methods Through the choice of microwave digestion system,optimization of digestion temperature and digestion time,the coexisting ion interference test and the comparison with ICP-MS method,the best sample pretreatment conditions were determined.After the samples were treated,aluminum in flour food was determined by photometric method.Results There was a good linearity in the range of0.01 mg/L-0.50 mg/L for aluminum,r = 0.999 8.The limit of quantitation(LOQ) and limit of detection(LOD) for target object were 3.0 mg/kg and 1.0 mg/kg when the weight of the sample was 0.5 g and the constant volume was 5 ml.There was no statistical significance on the difference between the established method and ICP-MS method(P>0.05).Conclusion This method of determining aluminum in flour foods is rapid,simple and reliable.